Aasy ramen with buttered corn,chicken, & bacon

Prep Time:5

Cook Time:10

To make the broth add the stock powder and miso paste to a small pot with 3 cups of water and bring to a simmer. Whisk to ensure the miso paste is well incorporated.
Precook the sweetcorn for 15 minutes in salted boiling water. Cut the corn from the cob. Either use this in the ramen as is or melt butter in a small pan and toss the corn in that to coat and char brown slightly.
Fry the bacon until crispy and rendered to your preference. Drain on a paper towel and set aside. Cut each slice into 3 pieces
Bring a medium pot of water to a boil and cook your ramen according to the pack instructions until al dente. Drain and set aside. Cook this just before you want to plate up.
Boil your eggs for 6 minutes for a jammy medium-cooked texture. Cook them for longer. If you prefer them harder. Plunge into a bowl of iced water once cooked to prevent overcooking.
Have the toppings and garnishes ready when you want to serve.
Preheat two large bowls and divide the cooked hot ramen between them.
Add some of the broth to the bowl and spread the ramen to cover the base.
Add the sliced chicken, buttery corn, sliced boiled egg, and bacon. Sprinkle over the chives and top up with more broth.
Garnish your ramen bowls with whatever seasonings you like and serve hot.

Prepare the elements in advance to have them ready to assemble the bowl when the noodles are cooked and the broth is heated.

Add the garnishes after the bowls have been assembled.

Servings: 2